Heat oven to 375 degrees. Combine all ingredients for stuffing well, by hand, in a small bowl. Refrigerate until needed.

In a saucepan, combine white wine, lemon juice and shallots. Simmer until reduced by three-quarters. Turn down heat to low, then gently whisk in butter, a few pieces at a time, until thickened and sauce coats the back of a spoon. Remove sauce from heat; season with salt. Keep in a warm place until ready to serve, stirring occasionally to keep sauce smooth.

Season both sides of halibut fillets with salt and pepper. Generously sprinkle the chopped herbs on the top-side. Cut a small pocket about 1/2-inch to 1-inch deep, into the top of each halibut, being careful not to cut all the way through the fish. Gently stuff each piece of halibut with 1/4 of the crab mixture, leaving some on top of the fish.

Place stuffed fish on a spray-coated baking sheet. Bake for 8 to 10 minutes, just until cooked through. (To avoid overcooking, fish should be cooked to an internal temperature of 140 degrees.) Serve fish immediately with buerre blanc sauce spooned over the top.